Badass Blackened Seasoning is our smokey savory blend of spices that will rock your food. Seafood, chicken, flank steak, potatoes, and grilled vegetables are all great selections for a dusting with this intense blend. Plus, making a spice blend in your own kitchen is a great way to avoid all of the added crap that lurks in the store-bought varieties, many contain anti-caking agents, stabilizers, gluten, sugar, and MSG.
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Is Badass Blackened Seasoning Super Spicy?
No, it’s more smokey than fiery. Make it your own! Our recipe is a terrific guide to steer you to that magic flavor but you can easily adjust the heat by adding less Cayenne. Cut the amount in half or by a quarter if you prefer, remember recipes are guidelines and you’re in charge of adjusting them to suit your taste and flavor preferences.
Where did Blackened Seasoning originate?
- Blackened is a process of cooking proteins (typically) over very high heat in a cast iron skillet. K-Paul’s Louisiana Kitchen owned by renowned Chef Paul Prudhomme said that this dish became a necessity since he had no salamander or grill, so he relied on a cast iron skillet to impart a beautiful crisp crust. He first used the term blackened to describe a redfish dish in his cookbook, Chef Paul Prudhomme’s Louisiana Kitchen.
- This flavorful spice blend comes from our Cajun friends and has far-reaching roots in history. Originating in Louisiana from a group of people who had their roots in France but were immigrants to Canada. After being exiled from Canada they eventually settled in the bayous and swamps in southern Louisiana and started creating amazing dishes.
- A gateway for world-renowned Chef’s. Paul Prudhomme, Justin Wilson (famous for Chicken What the Hell and so many other great recipes), Emeril, Susan Spicer, Leah Chase, Donald Link, and John Besh are just a handful of the utmost respected!
What is Blackened Seasoning?
Similar to Cajun and Creole Seasonings, Blackened falls in the mid-line flavor profile that offers some serious intensity. Not too spicy and not too herbaceous, it’s just right and can be used interchangeably in recipes as well.
What spices are used to make Blackened Seasoning?
This is such an easy blend to throw together and requires some spices and herbs that you probably already have in your pantry.
- Smoked Paprika: One of my favorite spices we do a half and half blend of regular paprika and smoked. The deep smoke flavor is imparted by sun drying peppers and then slowly smoking them over a fire, a complex flavor profile that will change the way you think about paprika!
- Parsley + Oregano: Impart a wonderful herby essence and are an absolute must.
- Cayenne Pepper: We like it on the spicy side, but you can sprinkle in a little or a lot depending on your palate.
- Garlic Powder + Onion Powder: Both are must-haves neither are interchangeable and each adds it’s own character that delivers on taste.
- Kosher Sea Salt (coarse ground): This is up to you, we prefer using it and sea salt is my number one go-to seasoning, but if you’re watching your sodium intake then leave it out.
- Freshly Cracked Black Pepper: Don’t be shy add plenty it rounds out this perfect blackened seasoning.
How Long Does Homemade Blackened Seasoning Last?
Not very long, you’ll find yourself using in this in a myriad of dishes! All joking aside, it’ll store beautifully and keep its full flavor in an airtight container, when stored in a cool dry place it will last up to a year. The dried herbs will become a little less potent over time though.
Chef’s Note: Never store spices over a hot stove, they lose potency, cake and become unusable, always choose a nice cool dry cabinet in your kitchen.
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How to Make Badass Blackened Seasoning
Badass Blackened Seasoning is our smokey spicy blend of spices that will rock your food. Seafood, chicken, flank steak, potatoes, and grilled vegetables are all great selections for a dusting with this intense spice blend.
- 1 Tablespoon smoked paprika, heaping
- 1 Tablespoon paprika, heaping
- 2 Tablespoons parsley, dried + heaping
- 2 Tablespoons oregano, dried + heaping
- 2 teaspoons Cayenne pepper, or to taste
- 2 teaspoons garlic powder, heaping
- 2 teaspoons onion powder, heaping
- 2 teaspoons Kosher sea salt, coarse ground, optional (but preferable)
- 1 Tablespoon fresh cracked black pepper
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Add all ingredients to a small airtight container.
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Cover top and shake like hell to blend well!
- Prep time is approximate.
- Store Badass Blackened Seasoning in an airtight container in a cool dry place up to a year.Â
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8 comments
Can’t wait to try this seasoning on grilled and roasted veggies!
This seasoning will be killer on roasted veggies, Cindy! Yum 😛
This seasoning would be awesome on shrimp and fish for blackened tacos! I’m gonna whip it up.
It’s perfect for Blackened Tacos of all kinds, Tamara! Especially delish on fish and shrimp 😛
Ooh, I love seasonings on my food and this looks amazing.
Thanks, it’s super tasty on so many proteins, Erika! We just grilled some Mahi with this Badass Blackened Seasoning and it was killer! 🙂
This seasoning was delicious! Baked it on some Mahi Mahi and had some of your fresh mango salsa as a side dish. Absolutely delicious! One of my favorite meals ever!
Hi, Ramae! So excited that you tried our Badass Blackened Seasoning and paired it with the Fresh Mago Salsa recipe. The fact that it ranks as one of your favorite meals ever is such a high compliment, thank you so much for taking the time to share your results with us too!! 🙂